Light, toasty Matcha powder balances out the sweetness of white chocolate in this luscious four-ingredient mousse by blogger Molly Yeh.
Slideshow: More Easy Dessert Recipes
1 teaspoon matcha powder
1 cup heavy cream, divided
4 ounces white chocolate, coarsely chopped
1 teaspoon vanilla extract
How to Make It
Sift the matcha powder into the pan of a double boiler and whisk in 1 tablespoon of the heavy cream, whisking until no lumps remain. Whisk in 3 more tablespoons of heavy cream and add the white chocolate. Heat over medium low, stirring, until the chocolate has melted. Remove it from the heat and let it cool for about 15 minutes, stirring occasionally, until it’s cool to the touch.
In a large bowl, combine the remaining heavy cream and vanilla extract and beat until stiff peaks form. Combine half of the whipped cream with the melted white chocolate, and then fold in the remaining whipped cream. Spoon into 4 individual small bowls, cover, and let them set in the refrigerator for 2 hours.
Serve with additional whipped cream, shaved white chocolate, or fresh berries.
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Review Body: This was the ending to my 6-course Asian Valentine's dinner and it blew me away. It was easy to make, there were a few slightly dicey moments - matcha CLUMPS when you whisk it and I am not good at making whipped cream by hand. White chocolate is very easy to work with - it melts evenly and quickly. This was a very easy, elegant dessert. I garnished the mousse with green tea pocky. It was a decadent end to the meal.